Easy Taquitos Casserole Recipe (Lazy Enchiladas)

Perfect for a busy weeknight, our ultimate taquitos casserole recipe is a family-friendly dish that’s easy to make and bursting with flavor.

After testing it a few times, it has quickly become a family favorite! Our son with celiac was in town when I photographed this recipe, so I had him read the ingredient list for everything that I used. The fact that taquitos are generally made with corn tortillas made it so that he could enjoy every bite!

BONUS: Mom was able to teach him a new recipe that he will be able to make when he gets back to his apartment – they are that good and that easy! 

Enhancing Your Taquitos Casserole Experience

No casserole would be complete without its sauce—and in this case, choosing between red enchilada sauce and green enchilada sauce can significantly alter the final outcome. Red offers a classic warmth, while green punches with tangy zestiness.

Whichever path you choose will soak into every crispy edge and soft center of those taquito layers below.

The crowning glory atop our casserole cannot be overlooked because here lies another opportunity to tailor flavors precisely how family loves them best: cheddar is the traditional favorite; pepper jack injects spice; Mexican blend introduces creamy meltiness; Fiesta Blend unites several cheese types in harmony over those saucy layers beneath.

Fresh cilantro sprinkled on top just before serving introduces an element of freshness, while lime wedges on the side encourage guests to adjust acidity according to their preference.

These small touches not only enhance flavor but also elevate presentation, making each bite more memorable. 

Variations on our recipe

• Frozen taquitos form the heart of this viral sensation. Whether you prefer beef, chicken, or bean varieties from your grocery store freezer aisle is entirely up to you. 
• Each option brings its unique flavor profile to the table—literally. Deciding on your base sets the stage for layer upon delicious layer that follows.
• We added a bit of flavor to the refried beans by incorporating some 505 green chili sauce, but you can leave it out if your family likes a milder taste. 
• Mix 1 tablespoon of taco seasoning into the refried beans before adding them as your first layer in your baking dish.
• Use homemade red enchilada sauce instead of purchased sauce to control the spice level.
• Add hot sauce or siracha sauce to your refried beans for extra heat. 

Crafting the Perfect Taquito Casserole

Supplies:

• small mixing bowl
• spatula
• 9×13 baking or casserole dish

Ingredients:

• 16 oz can refried beans
• 1/2 cup green chili, divided (I used 505 Southwest flame roasted, Hatch Valley, MEDIUM)
• 20 frozen taquitos (I used beef taquitos)
• 16 oz jar enchilada sauce (I used 505 Southwestern Red Enchilada Sauce, MEDIUM)
• 2 cups shredded cheese

Garnish with your favorite taco toppings:

• sour cream
• cherry tomatoes
• black olives, sliced
• green onions, sliced

Disclaimer: We lived in New Mexico for ten years, and my husband’s business office is still there. In New Mexico, GREEN CHILI is served on pretty much everything. From hamburgers to eggs, to noodles. We got used to eating things a bit on the spicy side, so if you don’t like spicy, omit the green chili or use the mild.

Directions:

1. Preheat over to 350º.

2. In a small mixing bowl, mix the refried beans with 1/4 cup green chili. With a spatula, spread on the bottom of your 9×13 dish.

3. Layer the frozen taquitos in a single layer over the beans.

4. Pour enchilada sauce over the layer of taquitos.

5. Bake for 25 minutes.

6. Remove from the oven and spread the shredded cheese over the entire dish. Return it to the oven for an additional 5 minutes or until the cheese melts and bubbles.

7. Top with a dollop of sour cream, tomatoes, olives, green onions, and green chili.

Making Ahead and Storing Your Casserole

Prepping in Advance

If you’re a master of meal prep or just looking to save some time on an easy dinner, making your Taquitos Casserole ahead can be a game-changer.

First things first, assemble your casserole as you would if you were going to bake it right away but hold off on covering the taquitos with sauce. Cover it tightly with plastic wrap or aluminum foil, then pop it into the fridge. This little trick lets you get ahead by up to 24 hours.

For those who are thinking even further ahead, yes, you can freeze this dish. Just make sure it’s in an airtight container to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator before covering the taquitos with the enchilada sauce and then baking as directed.

Reheating Like New

To bring back that just-baked taste without sacrificing texture or flavor when reheating casserole leftovers is simpler than one might think. If stored properly in the refrigerator for 3-4 days within an airtight container,

a quick stint in the oven at 350°F until warmed through does wonders; usually, about 15 minutes will do if individual portions are heated.

Avoid microwaving if possible since this method can sometimes lead to soggy results—especially with something as wonderfully crispy as taquitos turned into a hearty casserole.

We all love Mexican food, and transforming your favorite Mexican dish into a one-dish wonder with simple ingredients is what our taquitos casserole is all about. Be sure to pin this recipe to try this week!

In just an hour, this culinary marvel can feed your family or guests, proving ideal for all sorts of get-togethers with a mere ten minutes needed for preparation. It is the perfect “lazy enchiladas recipe”!

To see more easy dinner recipes, check out our Million Dollar Spaghetti, Hawaiian Rolls Cheeseburger Sliders, and No-Peek Beef Tips.